Vegetable Mozzarella Mini-quiche

0
Average: 0 (0 votes)
(0 votes)
Vegetable Mozzarella Mini-quiche
share Share
print
bookmark_border Copy URL
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
391
calories
Calories

Nutritional values

1 tartlet contains
(Percentage of daily recommendation)
Calorie391 cal.(19 %)
Protein11 g(11 %)
Fat26 g(22 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.7 mg(88 %)
Vitamin D1.4 μg(7 %)
Vitamin E1.5 mg(13 %)
Vitamin K20.5 μg(34 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.2 mg(14 %)
Folate46 μg(15 %)
Pantothenic acid1 mg(17 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C14 mg(15 %)
Potassium447 mg(11 %)
Calcium84 mg(8 %)
Magnesium30 mg(10 %)
Iron1.6 mg(11 %)
Iodine13 μg(7 %)
Zinc1 mg(13 %)
Saturated fatty acids15.4 g
Uric acid46 mg
Cholesterol144 mg
Complete sugar6 g

Ingredients

for
8
For the crust
250 grams Pastry flour
125 grams cold butter
1 pinch salt
1 egg
For the filling
2 large carrots
1 onion
100 grams Celery root
2 small Zucchini
100 grams button Mushroom
salt
freshly ground peppers
freshly grated Nutmeg
1 garlic clove
2 eggs
250 grams Whipped cream
1 scoop Mozzarella (about 125 g)
How healthy are the main ingredients?
Whipped creamMozzarellasalteggcarrotonion

Preparation steps

1.

For the crust, mix flour and salt and pile on a work surface and make a well in the center. Cut cold butter into small pieces and place evenly over flour. Mix egg and about 50 ml (approximately ¼ cup) lukewarm water in center. Chop all ingredients with a knife until mixture resembles small crumbs. Quickly knead with hands until dough is smooth. Shape into a ball and wrap in plastic wrap. Refrigerate for about 30 minutes.

2.

For the filling, peel carrots, onion and celery root. Rinse zucchini and wipe dry. Clean mushrooms. Cut vegetables into small cubes. Heat remaining butter in a pan and sauté vegetables for about 5 minutes. Season with salt, pepper and nutmeg. Set aside and allow to cool.

3.

Peel garlic. Whisk eggs and cream in a bowl. Squeeze garlic through a press into bowl and stir. Season with salt, pepper and nutmeg. Cut mozzarella into thin slices.

4.

On a lightly floured surface, roll out crust about 4-5 mm (approximately 1/2 inch) thick. Line greased quiche pans with crust, leaving an edge. Pierce dough with a fork several times.

5.

Pour vegetable mixture into pans. Add egg mixture and top with mozzarella. Bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes. Serve quiche warm or cold.